High-Grade Sencha - shop.ikkyu-tea.com .sencha: yutaka midori, yabukita, sae midori and asatsuyu,
High-Grade Sencha - shop.ikkyu-tea.com .sencha: yutaka midori, yabukita, sae midori and asatsuyu,

High-Grade Sencha - shop.ikkyu-tea.com .sencha: yutaka midori, yabukita, sae midori and asatsuyu,

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Text of High-Grade Sencha - shop.ikkyu-tea.com .sencha: yutaka midori, yabukita, sae midori and asatsuyu,

  • From Chiran area, Kagoshima prefecture, the leaves of this high-grade sencha are harvested in April. Four different cultivars are blended for making this sencha: yutaka midori, yabukita, sae midori and asatsuyu, making it the flagship of Shimono-en.

    It is therefore truly unique and exceptional, and this shines through its tastes and fragrance that are perfectly well balanced. This sencha is also visually appealing with its beautiful light green color.

    You will appreciate its freshness and powerful umami, but also its remarkable sweetness. It will give you the same pleasure after a second and even a third brew.

    Shelf life unopened1 year

    Shelf life opened6 weeks

    R E NHigh-Grade Sencha

    Premium Japanese green tea from Japan : www.ikkyu-tea.com

    TASTING NOTES

    REN

    High-GradeSencha

    BY SHIMONO

    KOKI

    CHIRAN

  • 2. Bring water to a boil. Quantity for 2 teacups : 200ml (6.76oz) of water

    3. Pour the water in each cup and wait until temperature reaches 70C (158F).

    1. Put 6g (0.21oz) of tea leaves for 2 cups of tea in a teapot (with a filter mesh).

    4. Pour the water from the cups into the teapot, close the lid and allow the tea to brew for 60 seconds. Do not stir.

    5. Pour the tea slowly into the cups in alternance, a little at a time, until the last drop.

    The last drop is the bestAlways prepare a minimum amount of two servings.A high-quality Sencha can be rebrewed 2-3 times.

    Re-brewing time should be only a few seconds.

    PRODUCTION AREA

    Thanks to its southern location, Chiran enjoys the earliest first tea picking of the country, with delicious Shincha (new tea) available already from March.Supported by a clement weather and the proximity of several active volcanoes, the tea grown in this area has a distinctive quality that is celebrated all throughout Japan.

    Several cultivars that are very sensitive to cold can be grown successfully only in that area. In a general way Chiran Teas tend to be more sweet compared to other regions.

    CHIRAN

    KYUSHU

    R E N

    BY SHIMONO KOKI

    High-Grade Sencha

    RECOMMENDED PREPARATION